Cinnamon Date Babka

Combine the flour, yeast, sugar, milk and eggs then mix. All ingredients should roughly be at room temperature not exceeding 30C or 90F.

Knead using the dough hook of a stand mixer on low speed for 5 minutes until the dough clumps together.

Increase speed to high and knead for another 15 minutes.

The dough should pull away from the side of the bowl.

Add the butter and salt then continue kneading until the dough passes the window pane test.

Cover with cling film then refrigerate overnight.

Remove the seeds from the dates.

Soak in boiled water for 10 minutes or until tender.

Drain and squeeze out any excess liquid.

Process in a food processor together with the salt, sugar, cinnamon and butter.

Store in the fridge to cool down a bit. It's better to use this slightly firm so it's easier to spread out over the dough.

On a lightly floured flat surface, flatten the dough using your hands and a rolling pin.

Form into a long rectangle with the width roughly similar to the length of your bread pan.

Spread the date filling evenly.

Roll the dough lengthwise.

You can braid the dough by cutting it into three pieces then form the braid pattern.

Place in a parchment paper lined bread pan, then let rise at room temperature for 2 hours or until double in size.

Egg wash before baking and optionally top with pearl sugar.

Bake at 170C or 340F for around 30 then lower the temperature to 160C and bake for a further 20 minutes or until internal temperature reaches 90C or 190F.